Ratatouille Provencale Recipe
Ratatouille is a famous French vegetarian one-pot dish with eggplant, zucchini, tomatoes, onion, lots of olive oil, and herbes de Provence.
Made this for dinner and it was wonderful! A few hints that might be helpful: this makes A LOT! I cut the recipe in half and it still required me to use my large (14”) iron skillet to fit everything and there was still plenty. The cooking times I thought were a little long. You should simmer 15-20 min covered and then remove lid and simmer about 15 min more. I used the optional tomato pureé. Also the ingredient list includes fresh tomatoes but they are not included in the directions. Just toss them in with the eggplant and zucchini. Make sure to use Herbs de Provence! It’s what makes it taste so good! I sprinkled with Parmesan cheese to guild the Lilly!
So very close as to i have been making this for many years. I have made this once before and I enjoyed it very much. I made it again and it is very good. The flavors work well together. I started this in the stove and put it in the oven to finish. I had it in at 250 degrees for about 3 hours, made it nice and thick. I like this over my eggs and it is good over steamed rice. Thank you for the recipe. June 25/2019.
Summertime ratatouille finds a splendid home among ribbons of pappardelle accented with freshly shaved Parmesan.
Stuffing peppers with more peppers is a great idea when ratatouille is involved, bringing with it eggplant, zucchini, and tomatoes--and don't forget the cheese.
I never had Ratatouillle before. I've made the Ratatouille Provencale recipe on Thursday night and it came out so good. I've used Rana's pappardelle pasta to add it in the end. I've passed on the shaved Parmiano-reggiano cheese since it was too expensive and used grated instead. I would love to make this again.
From simple soups to cozy casseroles, these are our best one-dish plant-based recipes.
The key ingredients of ratatouille, eggplant and bell peppers, appear in this vegetarian side dish alongside Japanese bitter melon.
A comforting tomato, zucchini, and eggplant stew with the flavors of southern France makes a great side dish to serve hot or as a nice lunch served cold with cottage cheese.
A delicious savory tart made with ratatouille. This is a good way to use up leftover ratatouille in place of this vegetable mixture.